Hrt & Sol snacks

05/01/2022

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26/12/2020

Happy holidays let’s make some Easy kabab curry with green gram rice. ‘ Mchuzi wa Kababu na Wali wa Pojo’ Alafu we vurunyaaa mwanangu ile ya sikukuu hadi raha.

What you will need:-

2 cupsً basmati rice
1/2 cup split green grams
4 cups water
1 cup coconut milk
Salt to taste
1 teaspoon ground cardamom
1 tablespoon oil (optional)

For the curry:-

500g beef mince meat
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon garam masala
Salt to taste
1 tablespoon garlic ginger mince
3 tomatoes blended (purée)
2 tablespoons oil
1 onion sliced
1 capsicum diced
2 Royco beef cubes
100g tomato paste
1 cup water

What to do :-

In a pot over medium heat add in the water and coconut milk, go in with the basmati rice and split green grams, add in salt and cardamom mix well then add in 1 teaspoon oil bring to a boil until the water is almost evaporated, reduce heat to low cover with a tight lid and let the rice steam for about 10-15 mins or until fluffy.

To make the curry

In a bowl add in the mince beef, juice of 1 lime, cumin, black pepper garam masala, salt and garlic ginger mince. Mix well with your hands once combined mold out oval shaped kebabs using your hands and set aside.

In a pan over medium heat add in the oil, go in with the onions and sauté until
Soft, add in the capsicum. Crumble i the Royco beef cubes mix well then add in the blended tomato purée, now add in the tomato paste and continue to cook until thick. Arrange the Kebabs over the sauce in the pan and then cover with a tight lid so that the kebabs will steam and cook once the kebabs are brown on color remove the lid and add in 1 cup of water and bring to a boil until the sauce thickens again, about 6- 7 mins. Once ready sprinkle some coriander for garnish and serve with the green gram rice and a side of your favorite lemon pickle and pilipili masala.

19/12/2020

Brine your chicken parts in a mixture of pounded garlic, ginger and salt for a minimum of 12hrs, boil the chicken in the brine for just 7 minutes, drain off the brine completely then deep fry the chicken in hot cooking oil. Your chicken will me more than 200% tastier than when fried directly.

Recipe Notes: Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish.

The maximum number of days you can brine chicken is 2days, but under control low temperature like refrigerating.

21/08/2020

https://youtu.be/0XtYGpUgzYw

Check out this ☝️ how to make sweet and tasty banjias and kindly like, subscribe and share for more shows

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30/07/2020

https://youtu.be/0XtYGpUgzYw and please don't miss to subscribe and share

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Eat healthy and stay indoors@ you don't need to go to errands for banjias

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02/12/2019

Very tasty